Near midnight about twelve years ago I was craving chocolate chip cookies. I didn’t have my mom’s recipe on hand and I was fairly certain that my parents rule of “if its an emergency call home any hour of the day – it doesn’t matter if you wake us up” did not apply to this crisis… I seriously pondered it for a few minutes. In desperation I went outside the family recipe and found another. After many years of tweaking and adjusting I have finally perfected the recipe.
Both of our kids inherited the must-eat-all-the-chocolate gene that their dad and I have so this recipe is used a lot in our house.
It’s quick to throw together and simple enough for the kids to make. Our daughter was two years old when I turned over the measuring and mixing of this family favourite to our tiny chef.
Pro tip: This batter keeps well in the freezer so you can scoop it out and whip up a batch whenever you have a craving.
- 1 cup (250ml) butter at room temperature
- 3/4 cup (175ml) sugar
- 3/4 cup (175ml) packed brown sugar
- 2 eggs
- 2 tsp (10ml) vanilla
- 2 1/4 cups (550ml) unsifted flour
- 1 tsp (5ml) baking soda
- 1/2 tsp (2ml) salt
- 1 cup (250ml) chopped walnuts or pecans
- 2 cups (300g) chocolate chips
- Preheat oven to 375ºF (190ºC)
- Stir flour with baking soda and salt; set aside.
- In a large mixer bowl, cream butter with sugar, brown sugar, eggs and vanilla.
- Gradually blend dry mixture into creamed mixture.
- Stir in nuts and chocolate chips.
- Drop by tablespoon onto ungreased cookie sheets covered in parchment paper.
- Baked for 9 to 11 minutes or until golden brown.
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